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Learner Expectations 1. Reading: Chapter content and recipes Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure. 2. Writing: Chapter questions and summarizing research Write for a variety of purposes and audiences, creating suitable ways to communicate ideas. 7. Independence: Connecting application to career decisions Understand postsecondary opportunities and/or careers that match to personal strengths. Workplace Standards
Academic Skills Reading: Chapter 20 Stocks & Sauces (R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State) Chapter Writing: Knowledge Check 20-1 & 20-2 (W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State) Chapter Math: Determining the volume of nourishing elements M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.) In a 12" diameter stock pot, you pour 10 quarts of water (577.5 cubic inches) of water over chicken bones and meirpoix. If the resulting mixture is 8" high in the pot, what is the volume of the nourishing elements? Determine the ratio of water to nourishing elements? Volume of a Cylinder: V= πr2h (r=radius of the cylinder base, h=cylinders height, π=3.14)
Theory PowerPoint: Stocks Research Based Task: n/a Study Guide: Stocks Assessment: Practical & Written Support Vocabulary for this Unit: Stock - The foundational liquids that form soups and sauces Base - A powdered or concentrated stock Meirpoix - A mixture of coarsely chopped vegetables and herbs Glaze - A reduced concentrated stock Reduction - The process of evaporating part of a stocks water through simmering Sauce - A flavored thickened liquid Thickening Agent - An ingredient that adds body to a liquid Gelatinization - The process in which starch granules absorb moisture when placed in a liquid Puree - Food ingredients that have been finely ground and added to a soup or liquid to thicken Mother Sauce - Five basic sauces: espagnole, tomato, béchamel, veloute, and hollandaise Roux - A cooked mixture made from equal parts of flour and fat by weight |